Fluffy Buttermilk Pancakes From Scratch

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Last Updated on January 6, 2026 by Toya

See how to make fluffy buttermilk pancakes in a few minutes and with a handful of easy-to-find ingredients! These are the perfect fluffy pancakes made from scratch anf they taste so good! They’re litterally the best pancakes I’ve ever made!

Is there anything better than a stack of warm, fluffy pancakes to start your day? Especially if they’re buttermilk pancakes, cooked to perfection with a slightly crispy exterior and a light, airy interior. In this post, I’ll show you how to make fluffy buttermilk pancakes from scratch. With this simple pancake recipe, you can now say goodbye to store bought pancake mixes in favor of these perfect homemade pancakes made from scratch! And you can make and store my pancake mix (minus the wet ingredients) so it makes your pancake mornings super easy!

What are Buttermilk Pancakes?

Buttermilk pancakes, in the simplest of terms, are fluffy pancakes made with buttermilk.

Why use buttermilk in pancakes?

Buttermilk adds this subtle, tangy flavor to pancakes, making them taste a bit more complex and interesting. The buttermilk reacts with the baking soda in the batter, causing it to bubble up, which gives the pancakes their fluffiness. The result is a pancake with a tender crumb and a moist interior.

Another thing that lets you know that pancakes are actually buttermilk pancakes is their slightly crispier exterior.

Ingredients

To make a batch of fluffy buttermilk pancakes, here’s what you’ll need:

1. All-purpose Flour: 2 cups. I like all purpose flour for my pancakes. 

2. Sugar: 2 tablespoons. Add an extra tablespoon if you want some more sweetness.

3. Baking Powder: 1 tablespoon. This will react with the buttermilk, creating bubbles that make the pancakes light and fluffy.

4. Baking Soda: 1/2 teaspoon. This is another leavening agent that works in tandem with baking powder.

5. Salt: 1/2 teaspoon. A pinch of salt enhances the flavors and balances the sweetness.

6. Buttermilk: 2 cups. The star ingredient of this recipe! It gives the pancakes a tangy flavor and a fluffy texture.

7. Eggs: 2 large. They provide structure and richness to the pancakes.

8. Unsalted Butter: 4 tablespoons, melted. This adds a subtle richness and helps create that lovely golden crust.

9. Cooking spray or extra butter for the pan.

Before you begin, take your eggs and buttermilk out of the fridge to come to room temperature. Cold ingredients don’t combine as well and can affect the fluffiness of your pancakes.

The above measurements should yield about 12 standard-sized pancakes, which is perfect for a family breakfast or a weekend brunch with friends. However, feel free to double or halve the recipe depending on your crowdsize or appetite.

What I Used to Make These Buttermilk Pancakes

These are a few of my favorite kitchen tools that helped me make the fluffiest pancakes ever — all from Amazon and totally worth checking out:

• Non-Stick Fry Pan – This is my go-to pan for pancakes. Nothing sticks, and cleanup is super easy. It heats evenly too, which ensures I get golden-brown pancakes every time.
• Pancake Batter Dispenser – Want perfectly round pancakes with zero mess? This batter dispenser is a total game changer — just fill, squeeze, and go.
• Stainless Steel Measuring Cups & Spoons – I love how sturdy and precise this set is. They’re dishwasher safe, beautifully made, and super accurate — so there’s no need to guess.

Want to grab any of these? Just click the links above to check them out on Amazon!

How to Make Fluffy Buttermilk Pancakes from Scratch

First measure all the ingredients for the best pancakes.

Quick Tip:

If your pancakes (or any baked goods) aren’t turning out quite right, I’m almost certain it comes down to inaccurate ingredient measurements – it’s not always the recipe. A lot of cheap cups and spoons are way off — sometimes by as much as half a tablespoon! I use this affordable, accurate set of measuring cups and spoons to make sure my ingredients are spot on. You can grab them on Amazon. And if you want to be even more precise, this food scale is a totally worth it too!

Then, take a large mixing bowl and whisk together your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. This step is important as it ensures these ingredients are evenly distributed throughout the batter. A tip here is to sift your dry ingredients. This is not necessary, but it helps to prevent lumps and makes the pancakes even fluffier.

Next, take a separate bowl, and lightly beat your eggs. Then add the buttermilk and melted butter to the mix. Stir it gently until the mixture is smooth.

Then, combine the wet and dry ingredients. Pour the buttermilk mixture into the bowl with the dry ingredients and gently stir it until it’s just combined. Do not overmix. Yes, it’s tempting to stir until there are no lumps, but a few lumps are not just okay; they’re welcome! Over-mixing can lead to tough, chewy pancakes.

Let the batter rest for about 10 minutes. This allows the gluten in the flour to relax and the baking powder and baking soda to start doing their leavening magic. You’ll notice the batter starting to bubble slightly, an indication that your pancakes will turn out perfectly!

While your batter is resting, prepare your cooking surface. Whether you’re using a griddle or a non-stick frying pan, you want it to be hot but not smoking. To know if it’s ready, place a drop of water on the surface. If it sizzles and evaporates quickly upon contact, then the surface is ready. Lightly grease it with cooking spray or a bit of butter.

Use a pancake batter dispenser, ladle or a 1/4 cup measuring cup to pour the pancake batter onto your hot griddle or non stick pan — this one’s my go-to for pancakes because nothing sticks! Make sure to leave enough space between the pancakes as they may expand while cooking.

Cook the pancakes until you see bubbles form on the surface and the edges look set, typically about 2-3 minutes.

Once you see these signs, it’s time for the flip. Gently slide your spatula under the pancake and flip it over. Cook for another 2 minutes or until the underside is golden brown and the pancake has risen to a beautiful fluffiness.

Transfer your freshly cooked pancakes to a serving platter and repeat the process with the remaining batter.

This was quite easy right? The tips, ingredients and steps for you to make the fluffiest buttermilk pancakes from scratch! Once you’re done, drizzle them with some warm maple syrup, then top with a pat of butter or a dollop of whipped cream, or top with fresh berries, or enjoy them just as they are! It’s your choice. But I guarantee you will love these! They may even become your favorite homemade pancakes!

And if you want some more great pancake recipes because you just can’t get enough, don’t forget to check out my blueberry buttermilk pancakes and my no baking powder pancakes too!